Crispy Sweet Potato Fries
Perfectly crispy on the outside and tender inside, these oven-baked sweet potato fries are seasoned to perfection. A healthier alternative to regular fries that delivers maximum flavor and satisfying crunch without deep frying.
Prep Time : 15 min
Cook Time : 30 min
Servings : 4
15 min
30 min
4
Ingredients
For the Sweet Potato Fries
• 800g sweet potatoes, cut into fries
• 30ml olive oil — this one on Amazon
• 20g cornstarch
• 6g sea salt — this one on Amazon
• 3g paprika
• 2g garlic powder
• 2g black pepper
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Prepare the Sweet Potatoes
Peel 800g sweet potatoes and cut into fries about 1cm thick, keeping sizes as even as possible for consistent bake time. Place in a large bowl, cover with cold water, and soak 15 minutes. Drain, then pat completely dry with kitchen towels—take this seriously; any dampness will steam in the oven and soften the fries. - Coat with Cornstarch
Return dry fries to the bowl and sprinkle 20g cornstarch over them. Toss thoroughly until each fry looks lightly dusted and no dry piles remain in the bowl; cornstarch creates a thin layer that bakes crisp instead of turning sticky. Shake off any heavy clumps—too much cornstarch can turn pasty. - Season and Oil
Preheat oven to 220°C (425°F). Add 30ml olive oil, 6g salt, 3g paprika, 2g garlic powder, and 2g black pepper. Toss until evenly coated—oil should lightly coat, not pool at the bottom. - Bake Until Crispy
Spread fries in a single layer on two parchment-lined baking sheets so fries don’t touch. Bake 15 minutes, flip each fry, then bake another 15 minutes until golden and crisp at the edges. If fries are tender but not crisp, add 3–5 minutes and check frequently—sweet potato browning accelerates at the end. Serve immediately.
*Notes :
- Sweet potatoes are harder to crisp than russets because they contain more sugar and moisture. That’s why this recipe stacks technique (soak + dry + cornstarch + space) instead of adding more oil. If crispness is missing, fix dryness and spacing first.
- Cornstarch works best as a thin, even coating. If you see white patches after baking, you likely had clumps—toss longer and shake off excess next time. The coating should be barely visible before baking.
- Two trays are essential—crowding guarantees soft fries. Fries need dry hot air around them so moisture escapes; touching fries trap steam between surfaces. Bake in batches if you only have one tray.
- Reheating: re-crisp in a 200°C oven for 8–10 minutes. Avoid the microwave; it turns the coating soft and chewy.
Nutrition Facts
( per serving )
Calories
~254 kcal
Protein
3 g
Fat
7 g
Carbs
44 g
Calories
~254 kcal
Protein
3 g
Fat
7 g
Carbs
44 g
Related Recipes
Related Recipes
Spiced Honey Spritzer
Spiced honey spritzer with ginger and jalapeño warmth, floral aromatics, crisp bubbles, and an elegantly dry finish.
Light Lemon Verbena Iced Tea
Delicate lemon verbena infuses chilled tea with soft citrus aroma and a clean, quietly elegant finish.
Spicy Italian ‘Nduja Pasta
Fiery ‘nduja pasta with creamy mascarpone, tomatoes & Pecorino—bold Calabrian heat in 30 minutes
You might also like
You might also like
Creamy Pumpkin Sauce Pasta with Pancetta
Velvety pumpkin cream sauce with crispy pancetta, fried sage & toasted hazelnuts over rigatoni.
Garlic Mushroom & Halloumi Skillet
Golden halloumi and caramelized mushrooms in garlic-balsamic sauce—vegetarian protein perfection.
Thick-Cut Steak Fries
Thick, substantial steak fries with crispy golden exteriors and fluffy centers – hearty and satisfying.
Crispy Sweet Potato Fries
Ingredients
Method
- Peel 800g sweet potatoes and cut into fries about 1cm thick, keeping sizes as even as possible for consistent bake time. Place in a large bowl, cover with cold water, and soak 15 minutes. Drain, then pat completely dry with kitchen towels—take this seriously; any dampness will steam in the oven and soften the fries.
- Return dry fries to the bowl and sprinkle 20g cornstarch over them. Toss thoroughly until each fry looks lightly dusted and no dry piles remain in the bowl; cornstarch creates a thin layer that bakes crisp instead of turning sticky. Shake off any heavy clumps—too much cornstarch can turn pasty.
- Preheat oven to 220°C (425°F). Add 30ml olive oil, 6g salt, 3g paprika, 2g garlic powder, and 2g black pepper. Toss until evenly coated—oil should lightly coat, not pool at the bottom.
- Spread fries in a single layer on two parchment-lined baking sheets so fries don’t touch. Bake 15 minutes, flip each fry, then bake another 15 minutes until golden and crisp at the edges. If fries are tender but not crisp, add 3–5 minutes and check frequently—sweet potato browning accelerates at the end. Serve immediately.